Easy Scalloped Potatoes with Ham Recipe

Okay, folks, let’s talk comfort food. Like, real comfort food. We’re diving headfirst into Easy Scalloped Potatoes with Ham Recipe! This isn’t your grandma’s fancy, fussy scalloped potatoes. This is the kind you throw together on a chilly evening when you need a hug from the inside out. It’s cheesy, it’s potato-y, it’s got ham, and it’s ridiculously easy. Trust me, if I can make it without burning the house down, so can you.

Oh man, my husband, Mark, lives for this stuff. The first time I made it, he ate half the pan standing over the stove. No shame. Now, it’s a tradition whenever the weather dips below freezing, or whenever we just need a little bit of sunshine in our lives. It’s the kind of meal that turns a regular Tuesday into a party. One time, I accidentally used sweet potatoes instead of regular ones (don’t ask), and he still loved it. Just goes to show, you can’t mess this recipe up too badly.

Why You’ll Love This Easy Scalloped Potatoes with Ham Recipe

• It’s easier than ordering takeout, seriously! And tastes a million times better.
• The cheesy sauce is like a warm blanket for your soul.
• It’s the perfect way to use up leftover ham from the holidays (or, you know, just buy some ham because you need this in your life).
• Kids actually eat it! I mean, mine do. Most of the time. Bribes may or may not be involved.
• It’s basically adult mac and cheese, but with vegetables and protein, so you can feel slightly less guilty about eating the whole pan.

How to Make It

Alright, so picture this: you’re in your kitchen, music’s playing (maybe some 80s rock, because why not?), and you’re ready to make magic. First things first, peel those potatoes. I like to slice them pretty thin because nobody wants to chew on a chunk of raw potato. Now, if you have a mandoline, go for it! Just watch your fingers – I learned that the hard way. Sliced ham comes next.

Now, for the cheese sauce. Melt the butter in a saucepan. Don’t burn it! I’ve done that way more times than I’d like to admit. Whisk in the flour until it’s all smooth and bubbly. Then slowly pour in the milk, whisking like a maniac to avoid lumps. Seriously, nobody likes lumpy cheese sauce. Once it’s thickened up, stir in the cheese! I use cheddar, but you can get fancy if you want. Gruyere is amazing, but honestly, cheddar is what I usually have on hand.

Okay, now the fun part: layering! Grease a baking dish (I usually use a 9×13 inch one). Layer some potatoes, then some ham, and then drizzle with that glorious cheese sauce. Repeat until everything is used up, ending with a generous layer of cheese sauce on top. Pop it in the oven and bake until the potatoes are tender and the top is golden brown and bubbly. This takes about an hour, give or take. Stick a fork in the potatoes to check if they’re soft. If not, bake it longer.

Let it cool for a few minutes before serving. I know, it’s tempting to dive right in, but trust me, you’ll burn your mouth. And nobody wants that.

Ingredient Notes

• Potatoes: I usually go for Yukon Golds or Russets. They get nice and creamy. But honestly, whatever you have on hand will work. Just don’t use sweet potatoes unless you’re feeling adventurous (see my earlier story).
• Ham: Leftover holiday ham is perfect, but any sliced ham will do. You can even use cubed ham if you’re feeling lazy. Just don’t use that fake, processed stuff. It’s not the same.
• Butter: Real butter, people! Margarine is just… wrong.
• Flour: All-purpose flour is what you need for the roux. Don’t try to get fancy with almond flour or anything. It won’t work. (I mean, it might, but I haven’t tried it, and I’m not risking it).
• Milk: I use whole milk for extra creaminess, but 2% works just fine. Don’t use skim milk. It’ll be sad.
• Cheddar Cheese: Sharp cheddar is my go-to, but you can use whatever cheese you like. Just make sure it melts well.

Recipe Steps:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Peel and thinly slice potatoes. Slice or cube ham.
3. Melt butter in a saucepan over medium heat. Whisk in flour until smooth.
4. Gradually whisk in milk until smooth and thickened. Stir in cheese until melted and smooth.
5. Layer potatoes, ham, and cheese sauce in the prepared dish. Repeat layers until all ingredients are used, ending with cheese sauce on top.
6. Bake for 50-60 minutes, or until potatoes are tender and the top is golden brown.
7. Let stand for a few minutes before serving.

What to Serve It With

Honestly, this is a meal in itself. But if you want to get fancy, a simple green salad is always a good choice. Or some steamed green beans. Something to add a little bit of green to all that cheesy goodness.

Tips & Mistakes

• Don’t overcook the potatoes! Mushy scalloped potatoes are no fun.
• If the top is getting too brown, cover the dish with foil for the last 15 minutes of baking.
• Don’t be afraid to experiment with different cheeses! Gruyere, Swiss, or even a little bit of Parmesan would be delicious.
• If you don’t have ham, you can use cooked bacon or sausage instead. Or just leave out the meat altogether for a vegetarian version.

Storage Tips

Store any leftovers in an airtight container in the fridge. It’ll keep for about 3-4 days. Reheat it in the microwave or oven. And yes, you can totally eat it cold straight from the fridge. I won’t judge. In fact, I highly recommend it. It’s surprisingly good for breakfast. Trust me.

Variations and Substitutions

Okay, so I’ve tried a few things over the years. Swapped the cheddar for mozzarella when that’s all I had – worked fine, just not as sharp a flavor. One time I was out of flour and used cornstarch to thicken the sauce… it was a bit gloopy, but still edible. Mark didn’t complain. You can also add some sliced onions or garlic to the layers for extra flavor. I even threw in some frozen peas once because I was trying to be healthy. Don’t recommend that, honestly.

Frequently Asked Questions

Easy Scalloped Potatoes with Ham Recipe

This easy scalloped potatoes recipe with ham is the perfect comfort food, featuring layers of creamy potatoes and savory ham.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 lbs russet potatoes peeled and thinly sliced
• ▢ 1 cup diced cooked ham
• ▢ 1 medium onion finely chopped
• ▢ 3 tbsp butter
• ▢ 3 tbsp all-purpose flour
• ▢ 2 cups milk
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper
• ▢ 1 cup cheddar cheese shredded
• ▢ 0.5 tsp paprika for garnish
• ▢ 2 tbsp chopped parsley for garnish

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a saucepan over medium heat, melt butter and sauté the onions until translucent.
• Stir in the flour and cook for 1 minute. Gradually whisk in the milk, then add salt and pepper. Cook until the sauce thickens, about 5 minutes.
• In a greased 9x13 inch baking dish, layer half of the potatoes, then half of the ham, and half of the cheese sauce. Repeat the layers.
• Sprinkle with paprika and cover with foil.
• Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes or until the potatoes are tender.
• Garnish with chopped parsley before serving.

Notes

This dish pairs well with a simple green salad.